Build Chewy Molasses Chocolate Chip Cookies Step by Step

• Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect chewy texture.
• In a large mixing bowl, combine the room-temperature unsalted butter, granulated sugar, and light brown sugar. Using an electric mixer, cream them together until the mixture is light and fluffy, about 3-4 minutes.
• Once the butter and sugar are creamed, add the mild molasses and the large egg. Mix until fully combined, scraping down the sides of the bowl as needed.
• In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, kosher salt, ground cloves, and freshly ground nutmeg. Make sure there are no lumps in the flour mixture.
• Slowly add the dry ingredient mixture to the wet mixture, beating on low speed until just combined. Be careful not to overmix.
• Gently fold in the finely shaved or grated dark chocolate using a spatula to distribute it evenly.
• For even chewier cookies, consider chilling the dough for about 30 minutes (optional).
• Using a cookie scoop, portion out the dough and roll each piece into a ball. Roll the balls in granulated sugar for sparkle and extra sweetness.
• Place the cookie balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, until edges are set but centers remain soft.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store for later!